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Cold vegetarian Okroshka soup is great when it’s hot outside. The word “okroshka” may stem back to the word “kroshit” meaning cut into small pieces. It is indeed a mixture of cut vegetables and a liquid dressing. This light vegetarian soup has a refreshing effect and a great taste that cannot be broken down to its ingredients.
As for the dressing liquid, there are two different options resulting in two different tastes: kefir (can be substituted by plain yougurt) or kvass (it should be special okroshka kvass, sourish and not sweet as normal kvass). There are two types of people: those who love okroshka with kefir and those prefer it with kvass. Discover which group you belong to!
By oktober 11, 2013Published:
We werken aan de vertaling van deze pagina in het Nederlands. Onze excuses voor het ongemaak. [ezcol_2fifth id="" class="" …
- 3 potatoes
- 5 eggs
- 1 handful dill
- 1 teaspoon salt
- 2 radish
- 1.5 big cucumber (or 5 small ones)
- 1 bunch spring onions
- 1 bunch parsley/dill
- sour cream (OR Greek yoghurt, OR crème fresh)
- mustard (or horseradish)
- Boil eggs. Cut into small pieces, set aside.
Peel and chop the potatoes into big pieces and boil them until soft. Mash.
Chop the dill and the spring onions, put into a big pot, generously salt and press with a spoon or a mortar to release juice and fragrance. Add the mashed potatoes and mix well.
- Grate 1/3 of radish and slice the rest, all goes into the big pot with mashed potatoes mix.
Grate 1/3 of the cucumber and slice the rest, add to the mashed potatoes mix
Add the liquid:
Option 1: Add kefir or plain drinking yoghurt and dilute wit cold water
Option 2: Add 1 litres of special okroshka kvass
- Add sliced eggs, decorate with parsley/dill and put into fridge for at least 20 minutes to cool down.
- Okroshka can be served with ice because it should be cold.
Add a dollop of Smetana (sour cream) and mustard or horseradish to spice it up.
Adjust the salt, and Enjoy!